These Christmas filo snails with homemade boozy mincemeat are simple, straight-forward, vegan-friendly, and, best of all, taste amazing!
Mincemeat is a mixture of chopped dried fruit, booze, and spices that is popular in the UK and traditionally served around Christmas. Originally, mincemeat always contained meat ((hence the name) while modern recipes contain beef suet (fat around the kidney of the animal), which I have replaced with coconut oil. This mincemeat can be used straight away, but it improves with age and it will store well for up to 6 months in a cool place.

Place everything, except brandy, in your slow cooker and cook for 3-4 hours on low. Or mix all the ingredients, except brandy, together in a large oven proof dish with a lid. Cover and place in the preheated oven and cook gently for 3 hours, stirring every half hour or so.

When done, allow it to cool, stirring briefly every half hour until cold. Finally, stir the brandy into the cold mixture before sealing in clean, dry jars. You need half of batch for this filo recipe. Save the rest for other recipes, for example, mincemeat pies.

Lay 1 sheet of filo on the workbench, brush with a little melted coconut oil and place another sheet on top, then brush with coconut oil again. Place 200 grams of the mincemeat along the longest side. Roll pastry to enclose filling, then coil into a snail shape. Place on a baking paper-lined baking tray and brush with a little more coconut oil. Repeat with remaining filo, coconut oil and mincemeat to make 3 snails. Sprinkle with sesame seeds and bake for 20 minutes until crisp and golden.

What a coincidence! I just came from a blog featuring chocolate filo. Filo snails? I quickly went through your recipe and glad to see that it didn't mention any snails. I would love to have a taste of your yummy "snails"!

Anything with filo dough makes my heart go pitter patter.. I mean, that flaky deliciousness is EVERYTHING! So you can imagine how much I am LOVING these snails!!! So fun! Plus I bet these taste just amazing! Can't wait to try! Cheers, Angie!

I didn't know the filling is called mince and that it's British. I learned something today. :) I saw just earlier somewhere online some sweet Christmas treat with mince. I thought for a minute mince was meat. ^.^ foolish me. heheLooks incredible Angie!

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